Creamy Baileys Cheesecake Balls

These Baileys cheesecake balls bring together a creamy Baileys-infused cheesecake wrapped around a crispy shortbread base and finished with a smooth white chocolate coating. They are the perfect indulgent treat when you want something rich yet easy to make with a little boozy twist. The balance of creamy sweetness and crisp almond bark makes each bite a delight.

I first made these for a holiday party and they disappeared before the night was over. Now they are my go-to for celebrations and cozy treats alike.

Ingredients

• Shortbread cookies: buttery base providing a melt-away texture, choose plain, quality cookies like Lorna Doone for best results
• Powdered sugar: adds sweetness and helps bind the ingredients gently
• Cream cheese at room temperature: makes the filling smooth and creamy without lumps
• Baileys Original Irish Cream: key flavor component giving warmth and richness, stick to the original for balance
• White vanilla almond bark: melts easily into a glossy coating with a mild white chocolate flavor
• Milk chocolate almond bark: used for decorative drizzles, opt for good quality melting bark for smooth finish

Step-by-Step Instructions

Sift and Crush Cookies:

Place shortbread cookies and powdered sugar in a food processor and pulse for about 30 seconds until crumbly fine crumbs form

Mix the Filling:

Add softened cream cheese and Baileys Irish Cream to the cookie crumbs. Pulse for 20 to 30 seconds until mixture is smooth and fully combined without lumps

Prepare for Scooping:

Line two baking sheets with parchment paper and set aside to place the cheesecake balls on

Form the Balls:

Use a one-inch cookie scoop or tablespoon to portion out the mixture and roll gently into balls with your hands. Place these on the lined baking tray

Chill the Balls:

Refrigerate the balls on the baking sheet for one hour to firm up so they hold shape during coating

Melt the White Almond Bark:

Warm the white almond bark in the microwave in 30 second bursts, stirring well between each until fully melted and smooth. Avoid overheating to prevent seizing

Dip the Cheesecake Balls:

Using a fork, dip each ball into the melted white almond bark coating fully. Tap the fork gently on the bowl edge to remove excess coating

Set the Coated Balls:

Slide the coated balls off the fork with a toothpick onto the second lined baking sheet. If balls get too soft while dipping, pop them in the freezer for 30 minutes before continuing. Reheat coating if it thickens too much

Melt Milk Chocolate Bark:

Melt milk chocolate almond bark separately according to package instructions until smooth

Drizzle Decorations:

Use a small spoon or piping bag to drizzle melted milk chocolate over the white-coated cheesecake balls for a pretty finished look

Chill to Set:

Place the decorated balls back in the refrigerator for 10 to 15 minutes until the chocolate hardens completely

Save

Baileys is my favorite ingredient because it adds warmth and character without overpowering the sweetness. I remember making these every Christmas with my family, and they always bring back such cozy memories of laughter and sharing around the table.

Storage Tips

Store these cheesecake balls in an airtight container in the refrigerator for up to one week. If you want to keep them longer, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe container for up to one month. Thaw overnight in the fridge before serving for best texture.

Ingredient Substitutions

• If you cannot find shortbread cookies, plain butter cookies will also work though they may alter the texture slightly
• You can swap the Baileys for another Irish cream liqueur or a coffee liqueur for a different twist, but the original flavor is the most balanced here
• If you prefer darker chocolate, use dark chocolate almond bark instead of milk chocolate for the drizzle or for coating entirely
• For a non-alcoholic version, you can substitute Baileys with a mix of vanilla extract and heavy cream, though some flavor will be lost

Serving Suggestions

• Arrange these balls on a simple white plate or decorative platter with fresh raspberries or strawberries to complement the creaminess
• Serve alongside coffee, tea, or a glass of Baileys for a matching pairing
• These make a lovely edible gift during holidays or a sweet surprise at dinner parties where bite-sized desserts are the star

Pro Tips

• Toast the cookies lightly in the oven before crushing to enhance their buttery flavor and add subtle warmth to the base
• Make sure your cream cheese is fully softened to avoid lumps that can ruin the smooth texture of your filling
• If the almond bark thickens while dipping, don’t hesitate to reheat it in short bursts and stir often for a silky coating

Common Recipe Questions

→ What gives these cheesecake balls their creamy texture?

The combination of room-temperature cream cheese blended thoroughly with Baileys and fine shortbread crumbs creates a smooth, velvety filling.

→ Can I substitute the shortbread cookies?

Yes, any plain shortbread cookie without chocolate coating works well to provide the buttery base that balances the creamy filling.

→ Why use almond bark instead of regular chocolate?

Almond bark melts smoothly and hardens with a crisp texture, making it ideal for coating these truffle-style balls without the tempering challenges of regular chocolate.

→ How long should the balls chill before coating?

Refrigerate the balls for at least one hour to ensure they firm up well, which helps when dipping them in the melted coating.

→ Can the chocolate coating be customized?

Absolutely, you can use just milk chocolate or add a drizzle of melted dark or white chocolate for decoration and flavor contrast.